Yes, you can make couscous without a recipe! Couscous is definitely one of my phone-it-in side dishes when I’m not sure what to make and want to have something else on the table. I love anything I can customize to my preferences, mood and honestly, pantry. Enter: couscous non-recipe recipe!
You know how much I love a you-do-you-boo recipe, right? Hope so by now! And you can 100% customize your couscous to any of your own favorite flavors and absolutely whatever you have in your pantry. My couscous usually ends up with the same ingredients because they’re things I always, always have on hand in my pantry.
My go-to for couscous are:
- Cherry peppers, sliced – always! They’re basically my favorite for everything ever. Since Trader Joe’s stopped making theirs, I just rely on the ones at the olive bar at a grocery store – haven’t found a jarred one I like yet.
- Kalamata olives, which I always have on hand. The pitted ones from Trader Joe’s are my fav.
- Marinated artichokes, which give so much flavor and moisture to couscous.
- Parsley, for color. Gotta have some color!
Some other ingredients I love to add to couscous, depending on what we’re working with in the pantry:
- Pine nuts, walnuts
- Dried cranberries
- Pickled onions
- Roasted red peppers, sliced, or pimento peppers, sliced
Go-To Couscous Recipe
- 1 box couscous see notes
- water, according to the box
- 1 jar of marinated artichokes cut into halves or quarters
- 1/2-1 cup cherry peppers, sliced
- 1/2 cup kalamata olives, chopped
- 1/4 cup parsley, or less, for garnish optional
- olive oil, as needed
- salt & pepper, to taste
- Prepare couscous according to the instructions.
- Meanwhile, prepare artichokes, peppers and olives; place in a bowl.
- Add couscous to the add-ins, toss to combine.
- Drizzle olive oil slowly, mixing as you go to combine. Monitor the couscous so that it is still a bit damp but not over-oily.
- Taste and adjust salt and pepper to your preferences.